Cranberry And Ginger Sauce With Pinot Noir




1 Tablespoon Vegetable Oil

2 Cups Cranberries, Fresh Or Frozen

1 Tablespoon Fresh Ginger, Grated Or Finely Minced

2 Cups Pinot Noir Or Other Dry Red Wine

1 ½ Cups Sugar

3 Tablespoons Crystallized Ginger Chopped

1 Teaspoon Curry Powder

A Large Pinch Of Chinese 5-Spice Powder


Heat oil in a deep saucepan over medium heat.

Add cranberries and fresh ginger, stirring until the cranberries begin to burst-about 3 minutes.

Add wine and sugar and boil until mixture is reduced to 2 ½ cups-about 15 minutes.

Add crystallized ginger, curry powder and 5-spice powder.

Season with salt and pepper.

Makes 2-250ml jars.

Recipe can be made 3 days ahead.

Cover and chill.


If desired, double the recipe, making 4 -250 ml jars and can

Process for 15 minutes in canner, then remove canner lid and turn off heat for 5 minutes

Remove jars and let cool overnight

Store in cool dark place for up to 1 year

This is also a very delicious appetizer when served slightly warm on top of goat cheese on baguette slices or crackers.

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